Vegan Jambalaya with Vegetables and Beans
Ingredients
- 2 pck mushrooms, sliced
- 4 garlic cloves, minced
- 1 medium yellow onion, diced
- pinch cayenne
- 1 tsp sweet paprika
- pinch clove
- pinch allspice
- 1/2 tsp dried thyme
- 1/4 tsp powdered mustard
- 1/4 cup (60 ml) beer
- 1 carrot, chopped
- 3 celery ribs, chopped
- 5 cups (1.25 l) veggie broth
- 1 (14.5 oz or 400g) can diced fire roasted tomatoes
- 2 tbsp soy sauce, tamari or coconut aminos
- 1 1/2 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin powder
- 1/4 tsp dried dill weed
- 1/2 tsp kelp powder
- 1 tsp dried basil
- 2 tsp smoky paprika
- 2 bay leaves
- 4 juniper berries
- 1 tbsp Tabasco Sauce adjust to taste
- Salt and freshly ground black pepper
- 1 1/2 cups brown rice
- 2 medium bell peppers, seeded and chopped
- 2 cans kidney beans, drained
- 1 1/2 cups chopped spinach or kale
- 1 can artichoke hearts
- 1/3 cup chopped green onions
- 1/4 cup chopped fresh parsley, plus more for garnish if desired
Preparation
Sauté sliced mushrooms, minced garlic, and diced onion in a large pot until softened
Add cayenne, sweet paprika, clove, allspice, dried thyme, and powdered mustard, stirring to combine
Pour in beer and cook until slightly reduced
Stir in chopped carrot and celery, cooking until vegetables begin to soften
Add veggie broth, diced fire roasted tomatoes, soy sauce or alternatives, paprika, dried oregano, dried thyme, garlic powder, onion powder, cumin powder, dried dill weed, kelp powder, dried basil, and smoky paprika
Include bay leaves and juniper berries, then bring the mixture to a boil
Add brown rice, reduce heat, and simmer until rice is nearly cooked
Mix in seeded and chopped bell peppers, drained kidney beans, chopped spinach or kale, and artichoke hearts
Season with Tabasco sauce, salt, and black pepper to taste, and continue cooking until all ingredients are heated through
Garnish with chopped green onions and fresh parsley before serving
